Crêpes Suzette is a classic French dessert that's as delightful to make as it is to eat. With its buttery, orange-infused sauce and dramatic flambé, this recipe is perfect for special occasions or when you want to impress your guests. Let's dive into this timeless treat!
All-purpose flour forms the base of the crêpes, providing structure and a light, airy texture. Eggs bind the ingredients together, giving the crêpes richness and stability. The combination of milk and water ensures the batter is fluid enough to spread thinly, creating delicate crêpes. A pinch of salt enhances the flavors, while melted butter adds richness and helps prevent sticking.
The sauce starts with unsalted butter, which creates a rich base, while granulated sugar caramelizes to add sweetness. Fresh orange juice and orange zest bring a bright, citrusy flavor that pairs beautifully with the richness of the crêpes. Finally, Grand Marnier, an orange liqueur, adds depth and is essential for the flambé.
Crêpes Suzette pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an elegant brunch, serve alongside fresh fruit and a glass of sparkling wine or mimosa. The citrus flavors also complement a light, fruity dessert wine.
Start by preparing the crêpe batter. In a large mixing bowl, whisk together the flour and eggs until well combined. Gradually add the milk and water, stirring continuously. This gradual incorporation helps prevent lumps from forming. Once smooth, mix in the salt and melted butter to create a rich, velvety batter.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour about 1/4 cup of the batter onto the griddle. Immediately tilt the pan in a circular motion to spread the batter evenly. Cook the crêpe for about 2 minutes until the bottom is a lovely light brown. Use a spatula to loosen and flip it, cooking the other side briefly.
For the sauce, melt 1/2 cup of butter in a skillet over medium heat. Once melted, stir in the granulated sugar until dissolved. Add the orange juice and zest, bringing the mixture to a gentle boil. Allow it to cook for 2-3 minutes, letting the flavors meld.
To flambé, carefully add the Grand Marnier to the skillet. Use a long match or lighter to ignite the liquor. The flames will subsist as the alcohol burns off, leaving behind a rich, flavorful sauce.
Fold each crêpe into quarters and place them into the sauce, turning to coat thoroughly. Serve immediately while the crêpes are warm and fragrant.
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